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1
Heat 1 tablespoon of the oil in a large frying pan over medium heat.
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2
Add the shallots and saute until lightly browned, about 5 minutes.
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3
Add the mushrooms and saute until browned, another 5 minutes.
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4
Add the garlic and cook for one minute.
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5
Add a pinch of salt and pepper.
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6
Transfer to a plate and set aside.
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7
In a large Dutch oven over medium-high heat, heat the remaining 2 tablespoons of oil.
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8
Sprinkle salt and pepper over the chicken pieces.
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9
When the oil is hot enough that a drop of water sputters, add the chicken into the pot in batches, being careful to not overcrowd the pot.
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10
Cook uncovered until browned on both sides, about 4 minutes on each side.
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11
Transfer the chicken to a plate.
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12
Repeat cooking the rest of the chicken in the same manner then remove it from the pot as well.
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13
Add the tomato paste, red wine, 1/2 cup of the stock, and thyme to the pot.
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14
Bring to a boil over medium-high heat and deglaze the bottom of the pan, stirring to scrape up any browned bits.
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15
Return the chicken to the pot and cover.
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16
Reduce the heat to medium-low and simmer for about 30 minutes or until the chicken shows no sign of pink when the thickest parts are cut into.
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17
During the last 5 minutes, add the bacon, onions and mushrooms.
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18
Using a slotted spoon, transfer the chicken and vegetables to a platter and tent with aluminum foil to keep warm.
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19
Heat the butter in the Dutch oven over medium-high heat.
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20
Once melted add the flour and whisk to combine.
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21
Continue whisking until the mixture reaches a light golden brown.
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22
Add the remaining chicken stock (1/2 cup), whisking until smooth and thickened.
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23
Season with salt and pepper.
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24
Return the chicken and vegetables to the pot and turn and stir to coat with the sauce.
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25
Serve the chicken spooned over the cooked noodles.
